From The Essence

We also picked up and pressed some shu maocha we’d commissioned last year. This was made from a blend of 80% Mansai &10% Bulang (the same maocha used for our cakes last year), along with 10% Lao Man’e old tree leaves. We wanted to make a shu puerh that was lightly fermented, using only old tree material and knew a producer who makes small productions in baskets instead of the usual piling on the floor. He also uses well water to ferment the puerh, giving a very clean, pure taste. I’m very happy with the result. The fermentation finished a couple of months ago, so I’m going to give these cakes a couple of months or so before selling. This will allow the wodui flavours to settle and dissipate a little. At that time, we should be edging towards the Autumn and a little shu puerh will be warming and comforting for those colder nights.

1 Tasting Note

First flash infusion: very little flavor, need to be bolder.
20" 2nd infusion: more interesting, woodsy, still very mild
several minute 3rd infusion (meant to make it long, but lost track of time): stronger, woodsy, some bitter edge with herbaceous flavors, but really not much else—I know this is not really a proper test of the tea, but it’s not making me want to drink more.
10" 4th infusion (after long delay, suspected it might be stronger): mild, woodsy, hint of sweetness, starting to be more interesting now
20" 5th infusion: a bit bland again

About a dozen infusions in, and still hard to find a sweet spot. Have gone from 20" to 2-3 minutes. There in nothing that is unpleasant about this tea, but it’s just not showing anything extra-appealing like my favorite shus—no unusual sweetness, or plumminess, or warm caramel notes. The strength of the woody/herbaceous flavors does hint at more interesting flavor development with time, but it’s not inspiring me right now. I’m going to put it in the back of the cupboard and give it some months before I check it out again.